Pan Cooked Chicken with Lemon and Artichokes

Serving Size: 6

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This pan cooked chicken dish uses lemon, capers, and Dijon mustard to give the chicken and artichoke, flavors reminiscent of classic Mediterranean cuisine.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35

Recipe Serving Size6

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove

Ingredients

3 lemon
2 shallot thinly sliced
2 tablespoon avocado oil
8 ounce frozen artichoke heart defrosted
¼ cup capers drained
1½ pound boneless skinless chicken breast
1 tablespoon Dijon mustard

Instructions

Juice 2 of the lemons and cut the remaining lemon into rounds or half-moon slices.
In a large skillet over medium heat, add 1 tablespoon of the avocado oil, then add shallots and sauté for about 3-5 minutes.
Add the artichoke hearts, capers, mustard, and lemon juice, stirring to combine.
Season chicken breast with salt and pepper.
Move the vegetables to the side of the skillet and add remaining 1 tablespoon of avocado oil. Place chicken in the center of the skillet and cook chicken about 4 minutes per side.
Reduce heat to medium-low, move the vegetables back over the top of the chicken, and place the remaining lemon slices in the pan.
Continue to cook until chicken is cooked all the way through, about 5-8 minutes.

Reheating Instructions

Heat in a sauté pan over medium heat until heated through, or microwave on medium-high power.

Nutrition